Coconut tuna vegetable dip
| 35g | Tuna, canned in sea water, drained |
| 20g | Red onion, finely chopped |
| 1/4 | Red spur chilli, chunks, chunks |
| 1 | Young chilli, chunks |
| 6 | Bird’s eye chilli, cut in half length ways |
| 1 | Lemongrass, Finely chopped |
| 1/2 | Yellow chilli, chunks |
| 1 Cup | Coconut cream |
| 5/8 Cup | Stock |
| 1 Tab | Fish sauce |
| 1 Tab | Palm sugar |
| 1 Tab | Tamarind juice |
- In a pot on high heat simmer coconut cream and stock
- Add lemongrass, onion and tuna
- Reduce to a medium heat and add fish sauce, palm sugar and tamarind. Taste and adjust
- Add chillies and cook briefly. Serve with fresh vegetables